食文化のグローバル化は如何に持続するのか：中国の高級寿司店を事例に

• Project/Area Number: 26K16523
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08010:Sociology-related
• Research Institution: Chubu University
• Principal Investigator: 王 昊凡 中部大学, 人文学部, 講師 (20806955)
• Project Period (FY): 2026-04-01 – 2031-03-31
• Project Status: Adopted (Fiscal Year 2026)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2030: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2029: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2028: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2027: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2026: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)